Breaded Lamb Cutlets
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 121-inch-thick medallions of lamb, cut from the rib, leg or loin
- 3tablespoons extra virgin olive oil
- 2eggs, beaten
- Panko or other bread crumbs
- Salt and freshly ground black pepper
- 1teaspoon ground cumin
- Chopped parsley for garnish
- 2lemons, cut into wedges
Preparation
- Step 1
Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about ½ inch thick. If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about ½ inch thick. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
- Step 2
When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
- Step 3
As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.
Private Notes
Comments
Just did this for myself, two chops, one egg…it is fantastic! So tasty!! Definitely one I’ll repeat.